This Italian dressing recipe is the “keep it in the fridge at all times” kind of situation. It’s bright, herby, a little tangy, and somehow makes everything taste like you planned dinner days ago (even if you didn’t).
Use it as a marinade for chicken, steak, veggies, shrimp, or tofu, and also as a quick dressing for salads and grain bowls. One batch, a whole week of better meals.
Why You’ll Love This
It’s fast, flexible, and actually flavorful (no flat, overly sweet bottled vibe). The oil-vinegar balance makes it great for marinating proteins and tossing with roasted or grilled veggies, and you can tweak it to match whatever you’re cooking.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons honey (or maple syrup)
- 3 cloves garlic, finely grated or minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons finely grated Parmesan (optional, great for marinades)
How to Make It
- Grab a jar with a tight lid (a pint mason jar works perfectly) or a medium bowl with a whisk.
- Add the red wine vinegar, lemon juice, Dijon, and honey. Whisk (or shake) until smooth.
- Stir in the garlic, oregano, basil, parsley, onion powder, salt, black pepper, and red pepper flakes if using.
- Slowly drizzle in the olive oil while whisking to emulsify, or add the oil to the jar and shake hard for 15–20 seconds.
- Taste and adjust: more vinegar/lemon for tang, more honey for balance, more salt for overall pop.
- If using Parmesan, stir it in now (best if you’ll use it for marinades rather than a super-smooth salad dressing).
- Let the dressing sit for 10 minutes so the dried herbs can bloom. Shake/whisk again before using.
- Use immediately as a dressing, or pour over your protein/veg to marinate (see tips for timing).
Tips for the Best Results
- Shake before every use. Homemade dressing separates—totally normal. A quick shake brings it back.
- Bloom the herbs. Letting it sit 10 minutes makes dried herbs taste way fresher and less dusty.
- For chicken: Marinate 30 minutes to 8 hours. If it’s longer than 2 hours, keep it on the lighter side with lemon so it doesn’t get too intense.
- For steak: 30 minutes to 4 hours is plenty. Too long and the texture can go a little “cured.”
- For veggies: 15–30 minutes is ideal for mushrooms, zucchini, peppers, onions. For delicate veggies (asparagus, green beans), go 10–15 minutes.
- For shrimp or fish: Keep it short—10 to 30 minutes max—because acid works fast.
- Use a zip-top bag for marinading. It coats evenly with less liquid, and cleanup is easy.
- Don’t waste the leftovers. If it touched raw meat, discard it. If you want sauce, reserve some dressing in a separate container before marinading.
Variations
- Classic “zesty”: Add 1 teaspoon Italian seasoning plus 1/2 teaspoon paprika for that nostalgic punch.
- Garlic-lover: Add 1 extra clove garlic and a pinch of garlic powder for layered flavor.
- Spicy: Increase red pepper flakes to 1/2 teaspoon, or add 1 teaspoon Calabrian chili paste.
- Herby-fresh: Swap dried parsley for 2 tablespoons chopped fresh parsley and add a handful of chopped basil.
- Creamy Italian: Whisk in 2 tablespoons mayo or Greek yogurt (best for salads, not long marinades).
- No honey: Skip sweetener entirely for a sharper dressing, or use 1 tablespoon sugar-free sweetener if that’s your thing.
Storage & Reheating
Store this Italian dressing in a sealed jar in the refrigerator for up to 7 days. Olive oil may solidify when chilled—just let it sit at room temp for 10–15 minutes, then shake well. No reheating needed (it’s a dressing, not a soup moment).
FAQ
How much Italian dressing should I use to marinate chicken?
A good rule is 1/4 cup dressing per 1 to 1 1/2 pounds of chicken. You want it coated, not swimming. If you’re using a bag, you can often use a little less because it spreads more evenly.
Can I use this Italian dressing marinade for steak without it getting tough?
Yes—just don’t overdo the time. Marinate steak for 30 minutes to 4 hours. The vinegar and lemon add flavor fast, but leaving it overnight can change the texture, especially on thinner cuts.
What vegetables work best with Italian dressing marinade?
Best picks: zucchini, mushrooms, bell peppers, onions, eggplant, cherry tomatoes (quick dip), and even cauliflower florets. Toss veggies with a few tablespoons, marinate 15–30 minutes, then grill, roast, or air-fry.
Is it safe to use leftover marinade as a sauce?
Only if it never touched raw meat or seafood. If you want extra for drizzling, pour some dressing into a separate jar before you add the rest to your chicken/steak/whatever.
Why does my homemade Italian dressing separate or look cloudy?
Separation is normal because it’s oil and vinegar. The Dijon helps it emulsify, but it’ll still settle over time—shake before using. Cloudiness can happen from grated garlic, Parmesan, or chilled olive oil; it’s still fine and will smooth out as it warms slightly.